DaVinci spaghetti intertwined with zucchini noodles, and tossed in a lemon and caper cream sauce.
Lemon Caper Pasta
Ingredients
- 8 Ounces Da Vinci Spaghetti Noodles
- 3 Spiralized Zucchini
- 1 Cup Heavy Whipping Cream
- 1/4 Cup Parmesan Cheese
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Butter
- 2 Cloves Garlic Minced
- 2 Tablespoons Brined Reese Capers Rinsed
Instructions
- Boil the Noodles in a pot of water until al dente. When cooked, drain off the water.
- In a large skillet melt a tablespoon butter, and roast the minced garlic.
- Turn down the heat, and introduce the heavy cream to the skillet. Slowly bring up the temperature of the cream then add in the zucchini. Cook the zucchini for only a minute or two to soften.
- Remove from heat and add the remaining ingredients.